Sausage Skewers With Patatas Bravas
Not too tricky
- 8 Pork chipolata sausages
- Wooden skewers, soaked in water
- 15ml (1tbsp) Olive oil
- 1 Onion, chopped
- 1 Clove garlic, crushed
- 10ml (2tsp) Smoked sweet paprika
- 4 Potatoes, peeled and cut into chunks
- 1 (approx 400g) Can chopped tomatoes
Pre-heat the grill.
Heat oil in a large pan. Add the onion and garlic, and soften slightly.
Add paprika, potatoes and seasoning, stir well to coat. Add tomatoes and bring to the boil, turn down heat and simmer with lid on until potatoes are tender – about 20 minutes.
Take chipolata sausages, pinch and twist in the middle to make into two mini sausages. Cut where you have pinched and then thread onto skewers.
Cook under a preheated grill, turning occasionally, for about 10 minutes until golden brown and cooked through.
Serve sausage skewers with a pot of Patatas Bravas.